With spring in the air the chickens are a-layin’.
I was inspired to try a quiche that married the plethora of eggs we currently have and a mountain of vegetables for a good dose of nutrients in the morning. It turned out divine and has been a quick breakfast that everyone has enjoyed. Don’t let the fact that the spinach turned the eggs green keep you away. This recipe is a keeper!
Garden Quiche on a Sweet Potato Crust
- 1 large sweet potato, cooked & peeled
- 1 tsp onion powder
- 1 tsp garlic powder
- 1/4 tsp salt
- 2 eggs
- 8 eggs
- 2 cups spinach
- 1 tsp baking soda
- 1/2 cup mushroom pieces
- 1/2 tsp salt
- 1/2 tsp white pepper
- 1/2 cup red bell pepper, seeded & chopped
- 2 Tbsp refined coconut oil
- Preheat oven to 375 degrees F.
- Mix the sweet potato, onion powder, garlic powder,1/4 tsp salt, and 2 eggs together in a large bowl until well combined.
- Spoon into a 9″ spring form pan and flatten until even on bottom.
- Bake for 20-25 minutes or until the crust is no longer gooey.
- While the crust is baking, in a skillet melt the coconut oil on medium heat, then add onion and red pepper and saute until onion becomes translucent.
- Add mushrooms, and saute them for 3 minutes, then set aside to cool.
- While it cools, whisk together eggs, baking soda, pepper, and salt.
- Add spinach and whisk into the eggs.
- Whisk in onion-bell pepper mixture.
- Pour into the spring form pan on top of sweet potato.
- Bake on 375 degrees Fahrenheit for 30 minutes or until the egg is firm.